Perfect Pairings: Secco-Bertani, Ripasso, 2007, Veneto, Italy, 2434653

Padardelle with Roasted Cauliflower and Pancetta

1 pound dry pappardelle pasta
1 head cauliflower, cut into small florets
1/4 teaspoon chili flakes
12 slices pancetta, cut into thin strips
1/2 cup extra virgin olive oil
1/2 cups fresh bread crumbs or panko
2 cloves garlic, thinly sliced
1/4 cup chopped flat-leaf parsley
3/4 cup grated parmesan, plus extra for sprinkling on top
salt and freshly ground pepper to taste

Preheat oven to 450 degrees F.

1. Bring a large pot of salted water to a boil. Line a baking sheet with parchment paper and set aside.

2. In a bowl, toss the cauliflower, chili flakes and pancetta with 1/4 cup of oil. Season with salt and pepper, transfer to lined baking sheet and bake 15 minutes. Stir in the garlic and bread crumbs and continue to bake until the cauliflower is tender and the bread crumbs are golden.

3. Cook pasta until al dente. Strain and return to pot. Toss with parsley and the remaining oil, and season with salt and pepper.

4. To serve, divide the noodles in warmed bowls, top with the roasted cauliflower mixture and garnish with the grated parmesan.







					Padardelle with Roasted Cauliflower and Pancetta 1 pound dry pappardelle pasta 1 head cauliflower, cut into small florets 1/4 teaspoon chili flakes 12 slices pancetta, cut into thin strips 1/2 cup extra virgin olive oil 1/2 cups fresh bread crumbs or panko 2 cloves garlic, thinly sliced 1/4 cup chopped flat-leaf parsley 3/4 cup grated parmesan, plus extra for sprinkling on top salt and freshly ground pepper to taste Preheat oven to 450 degrees F. 1. Bring a large pot of salted water to a boil. Line a baking sheet with parchment paper and set aside. 2. In a bowl, toss the cauliflower, chili flakes and pancetta with 1/4 cup of oil. Season with salt and pepper, transfer to lined baking sheet and bake 15 minutes. Stir in the garlic and bread crumbs and continue to bake until the cauliflower is tender and the bread crumbs are golden. 3. Cook pasta until al dente. Strain and return to pot. Toss with parsley and the remaining oil, and season with salt and pepper. 4. To serve, divide the noodles in warmed bowls, top with the roasted cauliflower mixture and garnish with the grated parmesan.



	Secco-Bertani • Ripasso • 2007 • Veneto, Italy • 2434653 Grape: Corvina, Rondinella, Molinara appearance - bright, clear color : medium purple with garnet rim aroma - faint flavors (smell + taste) sweetness - dry acidity - defined oak - burnt wood fruit - sour cherries earth - licorice body - medium tannins - soft alcohol - 13% serving notes - decant and allow to breathe for one hour before serving.				• Dried grapes are used to create sweet wine throughout Europe. But in the Valpolicella region of Italy they produce Amarone, a dry wine from dried grapes that is rich, full-bodied and very expensive. A similar style to Amarone is made when the light Valpolicella juice is allowed to ferment with the leftover Amarone skins. Called Ripasso, meaning "to pass over", these wines are less than half the price of their premium cousin.